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Developments in Micro- and Nanotechnology for Foodborne Pathogen Detection.

Krista Carlson1, Manoranjan Misra1,2, Swomitra Mohanty1,2

  • 11 Department of Metallurgical Engineering, University of Utah , Salt Lake City, Utah.

Foodborne Pathogens and Disease
|November 7, 2017
PubMed
Summary

New sensing technologies, particularly micro- and nanoscale platforms, offer inexpensive, real-time detection of foodborne pathogens. Sample preparation-free methods are advancing for on-site food safety analysis, reducing waste and costs.

Keywords:
electrochemical detectionfoodborne pathogen detectionpoint-of-use sensing

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Nanotechnology

Background:

  • Globalization of the food industry presents potential hazards requiring robust contamination detection.
  • Increasing demand for on-site detection to prevent foodborne illnesses and reduce healthcare costs.
  • Economic and environmental benefits of reducing food waste through early detection.

Purpose of the Study:

  • To review advancements in sensing platforms for inexpensive, real-time detection of foodborne pathogens.
  • To highlight micro- and nanoscale technologies for pathogen identification.
  • To discuss sample preparation-free techniques for point-of-use (POU) sensing.

Main Methods:

  • Review of recent scientific literature on sensing technologies.
  • Focus on micro- and nanoscale platforms.
  • Analysis of sample preparation-free and nondestructive detection methods.

Main Results:

  • Emerging platforms show great potential for cost-effective, real-time pathogen detection.
  • Micro- and nanoscale technologies are key drivers in developing advanced sensing platforms.
  • Sample preparation-free techniques are crucial for enabling POU sensing across the food supply chain.

Conclusions:

  • Advanced sensing technologies are vital for ensuring food safety in a globalized world.
  • Micro/nanoscale and sample preparation-free methods are paving the way for effective on-site pathogen detection.
  • These advancements contribute to reduced food waste, economic savings, and environmental protection.